Appetizers

Ingredients:

1 large onion
1 lb daikon radish
½ cup vegetable oil

Method:

Peel and grate radish.
Peel onions, and cut into short thin stripes.

Put the radish in a flat dish with borders.

Pour oil in a skillet, put the onions in the skillet, and fry until the onion turns gold colored.

Then, pour the hot oil with onions over the radish, stir, let sit for 1-2 minutes, and serve.

Note:

Ingredients:

1 lb ground meat
0.5 cup breadcrumbs
3 slices white bread
1 cup broth
1 large onion
1 egg
4 hardboiled eggs
2 tbsp flour
2 tbsp sour cream
1 large salted or pickled cucumber
1 tbsp cut Italian parsley greens
Salt and pepper on taste

Method:

Soak white bread with broth.
Cut cucumber and onion into small cubes, or grate them.
Whip ground meat, soaked bread, egg, sour cream, spices, cucumbers, and onions together.

Ingredients:

1 chicken
1/3 lb ham
1/3 lb cheese
2 cloves garlic
3 eggs
1 cup Mayonnaise

Method:

Wash chicken, and carefully take off the skin (try to keep the skin whole).
Cover large flat plate with a fabric, and place the skin flat on it.

Remove all bones from the chicken, and cut the meat into thin slices.
Place them in one layer over the skin.

Cook an omelet from the whipped eggs and Mayo on a large skillet.

Ingredients:

1 l b herring filets Matties
1 large sweet onion
3 tbsp mustard
1 tsp sugar
2 tbsp olive oil
5 tbsp water

Method:

Cut herring fillets into strips, and place on an oval herring dish.
Peel onion, and cut into half-rings.
Cover the herring with onions.

Stir mustard with sugar until the sugar dissolves.
Blend this with olive oil until an even consistency.
Add warm water, and continue to blend until an even consistency.

Ingredients for 4:

2 Russian rye bread slices per portion (The Russian version of rye bread seems to be the best for this recipe)
8 cheese slices
1.5 lb champignons
1 onion
3 tbsp butter or margarine
8 tbsp whipping cream
8 tbsp Cherry
2 tbsp Italian parsley green cuts
Salt and pepper on taste

Method:

Cut bread crusts.
Grate mushrooms and onions together, and simmer them with butter or margarine, with medium heating, stirring occasionally.

Ingredients:

1 lb salmon fillets
1 lb oranges
3 tbsp mustard
1 cup dill greens
Green salad leaves, tomato and mild cheese slices for decoration

Method:

Grate oranges (do not peel!).
Put the salmon fillets in the ground oranges, roll a few times, and place in a refrigerator for 12 hours.

Cut dills into small pieces, and mix with mustard.
Clean the oranges off the fillets, grease with the mustard-dill mix, and place in a refrigerator for 12 hours.

Ingredients:

2 small eggplants,or 1 lb
2 medium onions
2 hardboiled eggs
1 small garlic clove
3 tbsp vegetable oil
Greens and salt on taste

Method:
Peel the eggplants, cut into halves, and sprinkle with vegetable oil.
Pre-heat an oven to 380-400 F (180-200 C), and bake the eggplants until they turn soft (check it with a fork).

Peel and thinly cut the onions, and fry them with the vegetable oil until they become soft as well, and turn golden colored.

Ingredients:

200 g (or 0.5 lb) tvorog
60 g (or 3 oz) cod liver, boiled or canned
4 hard-boiled eggs yolks
1 slice of white bread, soaked in water
Tomatoes and thinly cut parsley and dill greens for decoration
Salt on taste

Method:

Blend tvorog, cod liver, yolks, and bread until an even consistency.
Place in the middle of a flat plate; decorate with tomato rings and greens around the center, serve.

Note:

Ingredients:

1.25 lb chicken livers
2 large onions
2 eggs
5 tbsp flour
0.5 lb potatoes
2 large carrots
Salt, Mayo, and spices on taste
Green peas and hardboiled eggs for decoration

Method:

Peel and cut the onions, and fry for 3-5 minutes with 1 tbsp vegetable oil until a pleasant aroma arises.

Grate the liver and onions together, then add eggs, flour, and whip together.

Ingredients:

1 lb beef, veal, or pork liver
3 large carrots
2 onions
3 eggs
1 cup milk
3 tbsp ground walnuts
3 tbsp mayonnaise
3 tbsp vegetable oil
Salt and pepper on taste

Method:

Remove all films from the liver, and cut the liver into thin stripes.
Stir-fry for about 4-5 minutes with 1 tbsp vegetable oil.
Peel carrots and onions, cut into small cubes, and stir-fry with 1 tbsp vegetable oil for 4-5 minutes, or until readiness.